Return to Content

Vegetable Cheese Soup

by

Yield: Serves 6

Serve this rich, creamy soup at holiday time, or to make a weekday dinner special.

Ingredients:

  • 8 tablespoons butter
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 green or sweet red pepper, cored and chopped
  • 2 cups chicken stock
  • 3 tablespoons flour
  • 3 cups milk
  • 1 cup cream
  • 1 cup grated cheddar cheese
  • Salt and pepper to taste

Instructions:

Melt 4 tablespoons butter in heavy skillet or soup kettle. Sauté celery, carrot, onion, and green pepper until tender. Add stock and simmer, partially covered, 15 minutes. As vegetables cook melt remaining 4 tablespoons butter in a saucepan. Stir in flour with whisk until blended. Over low heat add milk and cream, stirring constantly until mixture is smooth. Add cheese and season with salt and pepper. Slowly add cheese mixture to stock and stir until smooth. Heat gently. Do not boil.
Updated Wednesday, September 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111